Easy Lemon Crinkle Cookies Recipe
Soft, chewy, and full of lemon flavor, these Lemon Crinkle Cookies will brighten your day. They’re the perfect sweet and tart cookie for the summertime but also make an excellent holiday cookie. You won’t believe how these pillowy soft, crinkle cookies will melt in your mouth. I packed this recipe with lemon flavor and it is a must make cookie for lemon lovers!
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Easy, Delicious Chocolate Crinkle Cookies
These soft and fudgy chocolate crinkle cookies are a foolproof, classic holiday treat that’s almost as fun to make as it is to eat!
If you haven’t had them before chocolate crinkle cookies are soft brownie-like and so rich. Some people think they’ll be crunchy or crisp because of the exterior but that isn’t the case!
Full Recipe:
These chocolate crinkles are great over the holidays but you can freeze them and have a special treat whenever you have a chocolate craving, they don't have to be just Christmas cookies!
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CHEWY AND FUDGY CHOCOLATE CRINKLES
These Chewy and Fudgy Chocolate Crinkle Cookies are so easy to make. The cookie dough are rolled in powdered sugar for a beautiful crackly surface once baked. These cookie is a perfect holiday gift for any cookie lover on your gift list.
INGREDIENTS:
Yield: 40 cookies
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsweetened cocoa powder
- 1 1/4 cup white sugar
- 1/2 cup vegetable or canola oil
- 4 eggs ( room temp )
- 2 teaspoons vanilla extract
* Cover and freeze for 1 to 2 hours or chill overnight
- 1 cup powdered sugar ( for coating )
* Bake in a preheated oven at 175 C for about 10 to 11 minutes.
* Allow to cool completely on the baking sheet
* Cookies stay fresh covered at room temp for up to 1 week
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Chocolate Crinkle Cookies | How Not to Mess Up Cookies | Food Network
Rule #1: Don't skip refrigerating the cookie dough! Pastry chef Ben Hardy is here to help you NOT mess up Chocolate Crinkle Cookies ???????? #HowNotToMessUpCookies
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Chocolate Crinkle Cookies
Level: Easy
Total: 3 hr 40 min (includes chilling and cooling times)
Active: 40 min
Yield: about 30 cookies
Ingredients
1 cup all-purpose flour
1/3 cup unsweetened cocoa powder
2 teaspoons instant espresso powder
1 teaspoon baking powder
1/2 teaspoon fine salt
1/4 teaspoon baking soda
4 ounces bittersweet chocolate, chopped
1 stick (8 tablespoons) unsalted butter, cut into pieces
1 cup packed light brown sugar
3 large eggs
1 cup confectioners' sugar
Directions
Whisk together the flour, cocoa powder, espresso powder, baking powder, salt and baking soda in a small bowl.
Microwave the chocolate and butter in a medium microwave-safe bowl in 1-minute increments, stirring in between, until melted and smooth. Alternatively, put the chocolate and butter in a medium heat-proof bowl and set over a medium pot filled with about 2 inches of water. The bottom of the bowl should not touch the water. Bring the water to a low simmer over medium heat and warm the butter and chocolate, stirring, until melted and smooth, 3 to 5 minutes. Let cool slightly.
Beat the brown sugar and eggs with an electric mixer on medium-high speed in a large bowl until thick, about 2 minutes. Scrape the chocolate mixture into the egg mixture and beat until incorporated. Add the flour mixture and beat until just combined. Refrigerate the dough until firm, at least 2 hours and up to overnight.
Position oven racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
Put the confectioners' sugar in a small bowl. Scoop out tablespoonfuls of the dough and roll them into balls. Refrigerate half the dough balls. Toss the remaining balls in the sugar, coating them very generously (you shouldn't see any dough peeking through). Arrange the balls about 1 inch apart on the prepared baking sheets.
Bake until the cookies spread, the tops are dull in color and cracked and the edges are firm, 12 to 14 minutes. Let cool on the baking sheets for a few minutes, then transfer to a wire rack to cool completely. When the baking sheets are cool, repeat with the remaining dough balls. The cookies can be stored in an airtight container at room temperature for up to 3 days.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
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How Not to Mess Up Cookies: Chocolate Crinkle Cookies | Food Network
Easy Chocolate Crinkle Cookies Recipe
#ad Experience the holiday magic with Chocolate Crinkle Cookies! These soft-baked delights, resembling brownies in cookie form, are a cherished tradition during the festive season. The irresistible combination of their crinkled sugary coating and the ultra-fudgy, decadent interiors makes them an essential addition to any holiday gathering. I'm thrilled to share my beloved recipe with you, ensuring your celebrations are filled with joy and indulgence!
Looking for an exceptional pairing? Picture savoring the rich flavors of a Mr Black Espresso Martini alongside these delightful cookies! Crafted with the smooth, bold taste of coffee, the Mr Black Espresso Martini perfectly complements the festive charm of the Chocolate Crinkle Cookies.
Mr Black Espresso Martini Recipe:
1.5 oz Mr Black
0.5 oz Ketel One Vodka
1 oz freshly brewed espresso (or cold brew concentrate)
0.5 oz simple syrup Garnish with coffee beans for an exquisite touch!
Elevate your holiday celebrations with Mr Black, a Cold Brew Coffee Liqueur made with 100% Arabica Coffee. Visit here to get your bottle and add a touch of sophistication to your festivities:
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